CN114304449A - Sea-buckthorn juice and preparation method thereof - Google Patents
Sea-buckthorn juice and preparation method thereof Download PDFInfo
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- CN114304449A CN114304449A CN202011019806.7A CN202011019806A CN114304449A CN 114304449 A CN114304449 A CN 114304449A CN 202011019806 A CN202011019806 A CN 202011019806A CN 114304449 A CN114304449 A CN 114304449A
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
The sea-buckthorn juice comprises the following raw materials in parts by weight: 500 portions of pulp juice 200-containing materials, 20-40 portions of seed juice, 1-10 portions of preservative, 1-8 portions of edible colloid and 500 portions of purified water 200-containing materials; according to the sea-buckthorn juice and the preparation method thereof, the astringency of the pulp juice is greatly reduced by performing primary fermentation and secondary fermentation, the seed juice is further added, the pulp juice and the seed juice are fused, the astringent taste of the sea-buckthorn juice is completely eliminated without adding other additives, the sea-buckthorn juice is smoother, and the sea-buckthorn pomace is effectively utilized; the prepared sea buckthorn juice has more sufficient nutrition, and the sea buckthorn fruits are fully utilized, so that the sea buckthorn juice is more beneficial to human bodies; the seed juice and the pulp juice are prepared by unique process, and the seed juice and the pulp juice can be fully fused through extraction, fermentation and pulping, so that the prepared sea buckthorn juice is not layered, has stable properties, fully preserves the nutrition of sea buckthorn fruits and is easier to be absorbed by human bodies.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to sea-buckthorn juice and a preparation method thereof.
Background
The fructus Hippophae is fruit of Hippophae rhamnoides of Hippophae of Elaeagnaceae, also called fruit of Hippophae Rhamnoides and fruit of Hippophae Rhamnoides. Seabuckthorn is a small berry plant, deciduous shrub or small arbor. Seabuckthorn is a precious economic forest species containing most natural vitamins in the world at present, and the content of vitamin C of seabuckthorn is far higher than that of fresh jujube and kiwi fruit, so that seabuckthorn is praised as a treasure house of natural vitamins. The sea-buckthorn has high nutritive value, ecological value and economic value, and especially plays an important role in the construction of the 'three north' protection forest. The sea-buckthorn can also be used for treating diseases such as burn, radiation disease, heart disease, glaucoma and the like, and has unique medicinal value.
The research of the sea buckthorn juice draws social attention, the current sea buckthorn juice is prepared by squeezing sea buckthorn pulp, the pulp protoplasm is obtained by the method, the nutrient components of the sea buckthorn fruit are not fully absorbed, and the taste is astringent if flavoring agents and essence are not added. The utilization rate of the seabuckthorn fruits is low only by using the pulp for juicing, and the nutrient components in the seabuckthorn seeds cannot be fully utilized. At present, when the sea buckthorn juice is prepared from sea buckthorn fruits, the sea buckthorn juice is easy to delaminate and unstable in properties, and not only is the sea buckthorn juice not easy to absorb by a human body, but also a large amount of nutrient components are lost.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide sea-buckthorn juice and a preparation method thereof.
The technical scheme adopted by the invention is as follows: the sea-buckthorn juice comprises the following raw materials in parts by weight: 500 portions of pulp juice 200-containing materials, 20-40 portions of seed juice, 1-10 portions of preservative, 1-8 portions of edible colloid and 500 portions of purified water 200-containing materials; the preparation method of the juice meat comprises the steps of cleaning fresh sea buckthorn fruits, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1-2 hours, steaming the moistened materials for 2-3 hours at normal pressure, discharging, cooling to 21-26 ℃, adding yeast, putting into a fermentation box, performing primary fermentation at 25-27 ℃, performing primary fermentation for 3-5 days, mixing sea buckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 27-29 ℃, turning over once every day in the secondary fermentation process, performing secondary fermentation for 3-4 days, filtering, and uniformly mixing the obtained filtrate and the primary pulp to obtain the juice; the preparation method of the seed juice comprises pulverizing semen Hippophae, sieving with 20 mesh sieve to obtain powder, placing the powder into supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting at 35-38 deg.C under 30-35MPa and carbon dioxide flow rate of 50L/h for 50-60min, thereby obtaining seed oil, then putting whey protein and distilled water into a magnetic stirrer for fully stirring at room temperature to fully hydrate the whey protein and the distilled water to obtain protein solution, the mass concentration of the whey protein in the hydrated solution is 4-8%, the seed oil, the protein solution and the purified water are taken according to the mass ratio of 10-15:1-5:90-120 and are put into a high-speed disperser, stirring and emulsifying in a high-speed disperser at a rotation speed of 8-10r/min for 50-60min to obtain seed juice.
Further, the edible colloid is one or a mixture of more than two of carrageenan, gellan gum, locust bean gum, sodium alginate or xanthan gum.
Further, the preservative is one or a mixture of more than two of potassium sorbate and sodium dehydroacetate.
A preparation method of sea buckthorn juice comprises the following steps: a. cleaning fresh seabuckthorn fruits, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1-2 hours, steaming the moistened material for 2-3 hours under normal pressure, discharging, cooling to 21-26 ℃, inoculating yeast wine, putting into a fermentation tank, performing primary fermentation at 25-27 ℃, performing primary fermentation for 3-5 days, mixing seabuckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 27-29 ℃, turning over the material once a day in the secondary fermentation process, performing secondary fermentation for 3-4 days, filtering, and uniformly mixing the obtained filtrate and the primary pulp to obtain pulp juice; b. crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds by a 20-mesh sieve to obtain powder, putting the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting the supercritical carbon dioxide fluid at the temperature of 35-38 ℃, the pressure of 30-35MPa and the carbon dioxide flow rate of 50L/h for 50-60min to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring the whey protein and the distilled water at room temperature to fully hydrate the whey protein to obtain protein solution, putting the seed oil, the protein solution and purified water into a high-speed disperser according to the mass ratio of 10-15:1-5:90-120, stirring and emulsifying the mixture in the high-speed disperser for 50-60min to obtain seed juice, wherein the rotating speed of the high-speed disperser is 8-10 r/min; c. taking the following raw materials in parts by weight: 500 portions of pulp juice, 20 to 40 portions of seed juice, 1 to 10 portions of preservative, 1 to 8 portions of edible colloid and 500 portions of purified water, the raw materials are put into a homogenizer, homogenized at the temperature of 55 to 60 ℃ and the pressure of 22 to 26Mpa, immediately canned and sealed, sterilized at the temperature of 105 to 115 ℃ for 20 to 25min, and cooled, thus obtaining the sea buckthorn juice.
Compared with the prior art, the invention has the following beneficial effects: according to the sea-buckthorn juice and the preparation method thereof, the astringency of the pulp juice is greatly reduced by performing primary fermentation and secondary fermentation, the seed juice is further added, the pulp juice and the seed juice are fused, the astringent taste of the sea-buckthorn juice is completely eliminated without adding other additives, the sea-buckthorn juice is smoother, and the sea-buckthorn pomace is effectively utilized; the prepared sea buckthorn juice has more sufficient nutrition, and the sea buckthorn fruits are fully utilized, so that the sea buckthorn juice is more beneficial to human bodies; the seed juice and the pulp juice are prepared by unique process, and the seed juice and the pulp juice can be fully fused through extraction, fermentation and pulping, so that the prepared sea buckthorn juice is not layered, has stable properties, fully preserves the nutrition of sea buckthorn fruits and is easier to be absorbed by human bodies.
Detailed description of the preferred embodiments
The present invention is further illustrated with reference to the following specific examples, without limiting the scope of the invention to the following examples. The procedures, conditions, reagents and the like for carrying out the present invention are general knowledge and common general knowledge in the art except for the contents specifically mentioned below, and the present invention is not particularly limited.
Example 1
The sea-buckthorn juice is characterized by comprising the following raw materials in parts by weight: 200 parts of fruit pulp juice, 20 parts of seed juice, 1 part of preservative, 1 part of edible colloid and 200 parts of purified water; the preparation method of the juice meat comprises the steps of taking fresh sea buckthorn fruits, cleaning, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1h, steaming the moistened material for 2h under normal pressure, discharging, cooling to 21 ℃, adding yeast, putting into a fermentation box, performing primary fermentation at 25 ℃, performing primary fermentation for 3 days, mixing sea buckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 27 ℃, turning over materials once a day in the secondary fermentation process, performing secondary fermentation for 3 days, filtering, and uniformly mixing the obtained filtrate and the primary pulp to obtain the juice; the preparation method of the seed juice comprises the steps of crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds with a 20-mesh sieve to obtain powder, filling the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting for 50min at the temperature of 35 ℃, the pressure of 30MPa and the carbon dioxide flow rate of 50L/h to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring at room temperature to fully hydrate the whey protein and the distilled water to obtain a protein solution, putting the seed oil, the protein solution and purified water into a high-speed disperser according to the mass ratio of 10:1:90, stirring and emulsifying for 50min in the high-speed disperser to obtain the seed juice, wherein the rotation speed of the high-speed disperser is 8 r/min.
The edible colloid is one or more of carrageenan, gellan gum, locust bean gum, sodium alginate or xanthan gum.
The preservative is one or a mixture of more than two of potassium sorbate and sodium dehydroacetate.
The method comprises the following steps: a. cleaning fresh sea buckthorn fruits, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1h, steaming the moistened material for 2h under normal pressure, discharging, cooling to 21 ℃, inoculating yeast wine, putting into a fermentation tank, performing primary fermentation at 25 ℃, performing primary fermentation for 3 days, mixing sea buckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 27 ℃, turning over materials once every day in the secondary fermentation process, filtering after performing secondary fermentation for 3 days, and uniformly mixing the obtained filtrate and the primary pulp to obtain pulp juice; b. crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds with a 20-mesh sieve to obtain powder, filling the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting for 50min at the temperature of 35 ℃ and the pressure of 30MPa under the condition of 50L/h of carbon dioxide flow to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring at room temperature to fully hydrate the whey protein and the distilled water to obtain a protein solution, wherein the mass concentration of the whey protein in the hydrated solution is 4%, putting the seed oil, the protein solution and purified water into a high-speed disperser according to the mass ratio of 10:1:90, stirring and emulsifying in the high-speed disperser for 50min to obtain seed juice, and the rotation speed of the high-speed disperser is 8 r/min; c. taking the following raw materials in parts by weight: 200 parts of pulp juice, 20 parts of seed juice, 1 part of preservative, 1 part of edible colloid and 200 parts of purified water, putting the raw materials into a homogenizer, homogenizing at the temperature of 55 ℃ and the pressure of 22Mpa, immediately canning and sealing, sterilizing at 105 ℃ for 20min, and cooling to obtain the sea buckthorn juice.
Example 2
The sea-buckthorn juice is characterized by comprising the following raw materials in parts by weight: 350 parts of pulp juice, 30 parts of seed juice, 6 parts of preservative, 5 parts of edible colloid and 350 parts of purified water; the preparation method of the juice meat comprises the steps of taking fresh sea buckthorn fruits, cleaning, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1.5 hours, steaming the moistened material for 2.5 hours at normal pressure, discharging, cooling to 23.5 ℃, adding yeast, putting into a fermentation box, performing primary fermentation at 26 ℃, performing primary fermentation for 4 days, mixing sea buckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 28 ℃, turning over materials once a day in the secondary fermentation process, performing secondary fermentation for 3.5 days, filtering, and uniformly mixing the obtained filtrate and the primary pulp to obtain the juice; the preparation method of the seed juice comprises the steps of crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds with a 20-mesh sieve to obtain powder, filling the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting for 55min under the conditions that the temperature is 36.5 ℃, the pressure is 32.5MPa and the carbon dioxide flow is 50L/h to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring at room temperature to fully hydrate the whey protein and the distilled water to obtain a protein solution, taking the seed oil, the protein solution and purified water according to the mass ratio of 12.5:3:105, putting the seed oil, the protein solution and the purified water into a high-speed disperser, stirring and emulsifying for 55min in the high-speed disperser to obtain the seed juice, wherein the rotation speed of the high-speed disperser is 9 r/min.
The edible colloid is one or more of carrageenan, gellan gum, locust bean gum, sodium alginate or xanthan gum.
The preservative is one or a mixture of more than two of potassium sorbate and sodium dehydroacetate.
The method comprises the following steps: a. cleaning fresh sea buckthorn fruits, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1.5 hours, steaming the moistened material for 2.5 hours under normal pressure, discharging, cooling to 23.5 ℃, adding yeast, putting into a fermentation tank, performing primary fermentation at 26 ℃, performing primary fermentation for 4 days, mixing sea buckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 28 ℃, turning over materials once a day in the secondary fermentation process, performing secondary fermentation for 3.5 days, filtering, and uniformly mixing the obtained filtrate and the primary pulp to obtain pulp juice; b. crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds by a 20-mesh sieve to obtain powder, putting the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting for 55min at the temperature of 36.5 ℃, the pressure of 32.5MPa and the carbon dioxide flow rate of 50L/h to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring at room temperature to fully hydrate the whey protein and the distilled water to obtain protein solution, wherein the mass concentration of the whey protein in the hydrated solution is 6%, putting the seed oil, the protein solution and purified water into a high-speed disperser according to the mass ratio of 12.5:3:105, stirring and emulsifying for 55min in the high-speed disperser to obtain seed juice, and the rotating speed of the high-speed disperser is 9 r/min; c. taking the following raw materials in parts by weight: 350 parts of pulp juice, 30 parts of seed juice, 5.5 parts of preservative, 4.5 parts of edible colloid and 350 parts of purified water, putting the raw materials into a homogenizer, homogenizing at the temperature of 57.5 ℃ and the pressure of 24Mpa, immediately canning and sealing, sterilizing at the temperature of 110 ℃ for 22.5min, and cooling to obtain the sea buckthorn juice.
Example 3
The sea-buckthorn juice is characterized by comprising the following raw materials in parts by weight: 500 parts of pulp juice, 40 parts of seed juice, 10 parts of preservative, 8 parts of edible colloid and 500 parts of purified water; the preparation method of the juice meat comprises the steps of taking fresh sea buckthorn fruits, cleaning, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 2 hours, steaming the moistened materials for 3 hours under normal pressure, discharging, cooling to 26 ℃, adding yeast, putting into a fermentation box, performing primary fermentation at 27 ℃, performing primary fermentation for 5 days, mixing sea buckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 29 ℃, turning over materials once a day in the secondary fermentation process, performing secondary fermentation for 4 days, filtering, and uniformly mixing the obtained filtrate and the primary pulp to obtain the juice; the preparation method of the seed juice comprises the steps of crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds with a 20-mesh sieve to obtain powder, filling the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting for 60min at the temperature of 38 ℃, the pressure of 35MPa and the carbon dioxide flow rate of 50L/h to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring at room temperature to fully hydrate the whey protein and the distilled water to obtain a protein solution, putting the seed oil, the protein solution and purified water into a high-speed disperser according to the mass ratio of 15:5:120, stirring and emulsifying for 60min in the high-speed disperser to obtain the seed juice, wherein the rotation speed of the high-speed disperser is 10 r/min.
The edible colloid is one or more of carrageenan, gellan gum, locust bean gum, sodium alginate or xanthan gum.
The preservative is one or a mixture of more than two of potassium sorbate and sodium dehydroacetate.
The method comprises the following steps: a. cleaning fresh sea buckthorn fruits, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 2 hours, steaming the moistened material for 3 hours under normal pressure, discharging, cooling to 26 ℃, inoculating yeast wine, putting into a fermentation tank, performing primary fermentation at 27 ℃ for 5 days, mixing sea buckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 29 ℃, turning over the material once every day in the secondary fermentation process, filtering after performing secondary fermentation for 4 days, and uniformly mixing the obtained filtrate and the primary pulp to obtain pulp juice; b. crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds with a 20-mesh sieve to obtain powder, filling the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting the supercritical carbon dioxide fluid at the temperature of 38 ℃, the pressure of 35MPa and the carbon dioxide flow rate of 50L/h for 60min to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring the mixture at room temperature to fully hydrate the mixture to obtain protein solution, wherein the mass concentration of the whey protein in the hydrated solution is 8%, putting the seed oil, the protein solution and purified water into a high-speed disperser according to the mass ratio of 15:5:120, stirring and emulsifying the mixture in the high-speed disperser for 60min to obtain seed juice, and the rotation speed of the high-speed disperser is 10 r/min; c. taking the following raw materials in parts by weight: the sea-buckthorn juice is prepared by the following steps of putting 500 parts of pulp juice, 40 parts of seed juice, 10 parts of preservative, 8 parts of edible colloid and 500 parts of purified water into a homogenizer, homogenizing at the temperature of 60 ℃ and the pressure of 26Mpa, immediately canning and sealing, sterilizing at the temperature of 115 ℃ for 25min, and cooling.
Example 4
The sea-buckthorn juice is characterized by comprising the following raw materials in parts by weight: 210 parts of fruit pulp juice, 21 parts of seed juice, 2 parts of preservative, 2 parts of edible colloid and 210 parts of purified water; the preparation method of the juice meat comprises the steps of cleaning fresh sea buckthorn fruits, removing seeds, adding water and pulping, wherein the weight of the added water is twice that of the sea buckthorn fruits, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1.1h, steaming the moistened materials at normal pressure for 2.1h, discharging, cooling to 22 ℃, adding yeast, putting into a fermentation box, performing primary fermentation at 25.5 ℃, wherein the primary fermentation comprises a starch saccharification process and an alcohol fermentation process, performing primary fermentation for 3.5 days, mixing sea buckthorn seed meal powder and vinegar mother in a fermentation tank, performing secondary fermentation at 27.5 ℃, wherein the secondary fermentation comprises an acetic acid fermentation process, turning over the materials once a day in the secondary fermentation process, filtering after performing secondary fermentation for 3.5 days, and uniformly mixing the obtained filtrate and the primary pulp to obtain the juice meat; the preparation method of the seed juice comprises the steps of crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds with a 20-mesh sieve to obtain powder, filling the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting for 51min under the conditions of temperature of 35.5 ℃, pressure of 31MPa and carbon dioxide flow rate of 50L/h to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring at room temperature to fully hydrate the whey protein to obtain a protein solution, putting the seed oil, the protein solution and purified water into a high-speed disperser according to the mass ratio of 10.2:1.1:92, stirring and emulsifying for 51min in the high-speed disperser to obtain the seed juice, wherein the rotation speed of the high-speed disperser is 8.1 r/min.
The edible colloid is one or more of carrageenan, gellan gum, locust bean gum, sodium alginate or xanthan gum.
The preservative is one or a mixture of more than two of potassium sorbate and sodium dehydroacetate.
The method comprises the following steps: a. cleaning fresh seabuckthorn fruits, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1.1h, steaming the moistened material for 2.5h under normal pressure, discharging, cooling to 21.5 ℃, adding yeast, putting into a fermentation tank, performing primary fermentation at 25.1 ℃, wherein the primary fermentation comprises starch saccharification and alcohol fermentation processes, performing primary fermentation for 3.5 days, mixing seabuckthorn seed meal and vinegar mother in the fermentation tank, performing secondary fermentation at 27.1 ℃, the secondary fermentation comprises an acetic acid fermentation process, turning over the materials once a day in the secondary fermentation process, performing secondary fermentation for 3.5 days, and filtering to obtain filtrate and primary pulp, and uniformly mixing the obtained filtrate and the primary pulp to obtain pulp juice; b. crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds by a 20-mesh sieve to obtain powder, putting the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting for 51min at the temperature of 35.5 ℃, the pressure of 30.5MPa and the carbon dioxide flow rate of 50L/h to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring at room temperature to fully hydrate the whey protein to obtain protein solution, wherein the mass concentration of the whey protein in the hydrated solution is 4.1%, putting the seed oil, the protein solution and purified water into a high-speed disperser according to the mass ratio of 11:1.1:91, stirring and emulsifying for 51min in the high-speed disperser to obtain seed juice, and the rotating speed of the high-speed disperser is 8.1 r/min; c. taking the following raw materials in parts by weight: 210 parts of pulp juice, 21 parts of seed juice, 1.1 parts of preservative, 1.1 parts of edible colloid and 210 parts of purified water, the raw materials are put into a homogenizer, homogenized at the temperature of 55.5 ℃ and the pressure of 22.5Mpa, immediately canned and sealed, sterilized at the temperature of 105.1 ℃ for 20.5min, and cooled to obtain the sea buckthorn juice.
Claims (4)
1. The sea-buckthorn juice is characterized by comprising the following raw materials in parts by weight: 500 portions of pulp juice 200-containing materials, 20-40 portions of seed juice, 1-10 portions of preservative, 1-8 portions of edible colloid and 500 portions of purified water 200-containing materials; the preparation method of the juice meat comprises the steps of cleaning fresh sea buckthorn fruits, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1-2 hours, steaming the moistened materials for 2-3 hours at normal pressure, discharging, cooling to 21-26 ℃, adding yeast, putting into a fermentation box, performing primary fermentation at 25-27 ℃, performing primary fermentation for 3-5 days, mixing sea buckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 27-29 ℃, turning over once every day in the secondary fermentation process, performing secondary fermentation for 3-4 days, filtering, and uniformly mixing the obtained filtrate and the primary pulp to obtain the juice; the preparation method of the seed juice comprises pulverizing semen Hippophae, sieving with 20 mesh sieve to obtain powder, placing the powder into supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting at 35-38 deg.C under 30-35MPa and carbon dioxide flow rate of 50L/h for 50-60min, thereby obtaining seed oil, then putting whey protein and distilled water into a magnetic stirrer for fully stirring at room temperature to fully hydrate the whey protein and the distilled water to obtain protein solution, the mass concentration of the whey protein in the hydrated solution is 4-8%, the seed oil, the protein solution and the purified water are taken according to the mass ratio of 10-15:1-5:90-120 and are put into a high-speed disperser, stirring and emulsifying in a high-speed disperser at a rotation speed of 8-10r/min for 50-60min to obtain seed juice.
2. The sea buckthorn juice according to claim 1, wherein the edible gum is one or a mixture of two or more of carrageenan, gellan gum, locust bean gum, sodium alginate and xanthan gum.
3. The hippophae rhamnoides juice as claimed in claim 1, wherein the preservative is one or a mixture of more than two of potassium sorbate and sodium dehydroacetate.
4. The method for preparing the sea buckthorn juice as claimed in claim 1, comprising the steps of: a. cleaning fresh seabuckthorn fruits, removing seeds, adding water, pulping, filtering to obtain pomace and primary pulp, uniformly mixing the pomace and sorghum powder, adding water, uniformly stirring, moistening for 1-2 hours, steaming the moistened material for 2-3 hours under normal pressure, discharging, cooling to 21-26 ℃, inoculating yeast wine, putting into a fermentation tank, performing primary fermentation at 25-27 ℃, performing primary fermentation for 3-5 days, mixing seabuckthorn seed meal powder and vinegar mother in the fermentation tank, performing secondary fermentation at 27-29 ℃, turning over the material once a day in the secondary fermentation process, performing secondary fermentation for 3-4 days, filtering, and uniformly mixing the obtained filtrate and the primary pulp to obtain pulp juice; b. crushing the seabuckthorn seeds, sieving the crushed seabuckthorn seeds by a 20-mesh sieve to obtain powder, putting the powder into a supercritical extraction kettle, introducing supercritical carbon dioxide fluid, extracting the supercritical carbon dioxide fluid at the temperature of 35-38 ℃, the pressure of 30-35MPa and the carbon dioxide flow rate of 50L/h for 50-60min to obtain seed oil, putting whey protein and distilled water into a magnetic stirrer, fully stirring the whey protein and the distilled water at room temperature to fully hydrate the whey protein to obtain protein solution, putting the seed oil, the protein solution and purified water into a high-speed disperser according to the mass ratio of 10-15:1-5:90-120, stirring and emulsifying the mixture in the high-speed disperser for 50-60min to obtain seed juice, wherein the rotating speed of the high-speed disperser is 8-10 r/min; c. taking the following raw materials in parts by weight: 500 portions of pulp juice, 20 to 40 portions of seed juice, 1 to 10 portions of preservative, 1 to 8 portions of edible colloid and 500 portions of purified water, the raw materials are put into a homogenizer, homogenized at the temperature of 55 to 60 ℃ and the pressure of 22 to 26Mpa, immediately canned and sealed, sterilized at the temperature of 105 to 115 ℃ for 20 to 25min, and cooled, thus obtaining the sea buckthorn juice.
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| CN104116109A (en) * | 2014-08-02 | 2014-10-29 | 哈尔滨伟平科技开发有限公司 | Making method for sea-buckthorn fruit vinegar beverage |
| CN105212002A (en) * | 2015-10-28 | 2016-01-06 | 青海之也科技咨询服务有限公司 | A kind of sea-buckthorn fruit vinegar soda and preparation method thereof |
| CN105695296A (en) * | 2016-04-11 | 2016-06-22 | 山西三盟实业发展有限公司 | Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones |
| CN108651786A (en) * | 2018-05-17 | 2018-10-16 | 江南大学 | A kind of preparation method of full nutritional sea buckthorn fruit juice |
| CN110916029A (en) * | 2019-12-24 | 2020-03-27 | 青海伊纳维康生物科技有限公司 | Process for preparing sea-buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh-pressure sterilization |
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2020
- 2020-09-24 CN CN202011019806.7A patent/CN114304449A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104116109A (en) * | 2014-08-02 | 2014-10-29 | 哈尔滨伟平科技开发有限公司 | Making method for sea-buckthorn fruit vinegar beverage |
| CN105212002A (en) * | 2015-10-28 | 2016-01-06 | 青海之也科技咨询服务有限公司 | A kind of sea-buckthorn fruit vinegar soda and preparation method thereof |
| CN105695296A (en) * | 2016-04-11 | 2016-06-22 | 山西三盟实业发展有限公司 | Preparation method of sea buckthorn fruit and grain vinegar rich in potassium and flavones |
| CN108651786A (en) * | 2018-05-17 | 2018-10-16 | 江南大学 | A kind of preparation method of full nutritional sea buckthorn fruit juice |
| CN110916029A (en) * | 2019-12-24 | 2020-03-27 | 青海伊纳维康生物科技有限公司 | Process for preparing sea-buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh-pressure sterilization |
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